Meats High in Vitamin B3 (Niacin) (1st - 20th) (per 100 g edible portion)

• Swine (smoked liver)
  
  17.8 mg
• Swine, Sausage (semi-dry)
  
  17.4 mg
• Chicken, Broiler meat (sasami, baked)
  
  15.5 mg
• Swine, Offal (liver, raw)
  
  14 mg
• Swine (roast pork)
  
  13.5 mg
• Cattle, Offal (liver, raw)
  
  13.5 mg
• Whale (meat, lean, raw)
  
  11.9 mg
• Chicken, Broiler meat (sasami, raw)
  
  11.8 mg
• Cattle, Beef product (beefjerky)
  
  11.8 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  11.6 mg
• Chicken, Fowl meat (sasami, raw)
  
  11 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  10.6 mg
• Chicken, Broiler meat (sasami, boiled)
  
  10.5 mg
• Pigeon (meat, without skin, raw)
  
  9.9 mg
• Swine, Ham (uncooked ham, fresh)
  
  9.9 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  9.4 mg
• Duck, wild (meat, without skin, raw)
  
  9.3 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  9.3 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  9.2 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  8.9 mg